ver medium heat and boil for 2 minutes; stir constantly.
o use.
For Posypka Topping mix
o use the dried peas in this recipe for their nutlike flavor.
Melt butter over medium high heat, and drain peas.
Add all remaining ingredients and bring to a boil.
Reduce heat to medium low and simmer for 10 minutes, or until cream has thickened.
Stir occasionally.
b>recipe and the following variations, you can create many favorite ice-cream
(For the bean mix you can
For Filling: Beat softened cream cheese with sugar, milk and vanilla until smooth.
Fold in Cool Whip.
Spoon mixture into crust.
Smooth with spatula.
Top with blueberries.
Refrigerate several hours.
before cutting.
Follow recipe for Creamy Macaroni and Cheese.
Heat oil in medium-high heat in a 10-inch skillet. Saute shallots until golden brown, 2 to 3 minutes. Add ham; continue to saute until meat begins to brown, about 2 minutes. Add vermouth and simmer until liquid almost evaporates, about a minute. Add peas. Stir mixture into macaroni and cheese. Serve hot.
he black soybeans and green peas.
Add the onion, leek
iquid from salmon and reserve for sauce.
Remove bones and
mixing bowl, combine heavy cream, evaporated milk and salt.
owl and stir in the cream, milk, vanilla extract and
pread a layer of ice cream over the cookies.
Repeat
Shell the peas, using some of the tender snaps.
In a 3 quart pot, cover the peas with water and add salt.
Add your choice of meat.
(In an emergency when you're out of meat, peas may be seasoned with Lawry's seasoning salt.)
Bring to a boil and simmer about 2 or 2 1/2 hours.
Taste and correct seasonings.
This same method works for cream peas, crowder peas or purple-hulled peas. Serves 4 - 6.
Pour over pea and bean mixture.
Chill 24 hours.
Drain well. Serves 8 to 10.
A hit with all!
(Double recipe for a large crowd).
lease use the previous recipe for Cream Filling to fulfill for the following recipes
Make recipe for 2 pie crusts.
Put in a 9 x 13-inch pan. Layer ham, then onion, then Swiss cheese over pie crust.
Mix eggs, cream and spices.
Pour over layered pie crust.
Bake at 350\u00b0 for 1 hour or until set.
Fry bacon until crisp; drain.
Cook onion in bacon drippings until tender.
Blend in flour, stir in light cream.
Add peas, cover and cook, stirring occasionally, until peas are tender, 15 minutes for fresh peas.
Add bacon, season to taste.
Makes 4 servings.
Bring large pot of water to boil over high heat.
Heat butter in large skillet over medium-high heat.
Add garlic and shrimp; sprinkle with 1/4 teaspoon salt and cook, stirring, until shrimp are pink, 2 minutes.
With slotted spoon, transfer shrimp to small bowl.
Add clam juice to skillet; bring to boil.
Boil for 3 minutes.
Stir in cream, peas, 1/2 teaspoon salt and pepper; return to boil for 2 minutes.
CREAM PUFF. Preheat oven to 400\